Low Carb Chili Chicken
Savor the bold and zesty flavors of Low Carb Chili Chicken—a guilt-free, high-protein dish that's perfect for spicing up your weeknight dinners. This one-skillet recipe combines tender, bite-sized pieces of chicken breast with a vibrant medley of diced tomatoes, red bell peppers, jalapeño, and aromatic spices like chili powder, cumin, and paprika. With just 15 minutes of prep time and a quick 30-minute cook, it’s a hassle-free way to enjoy a deeply satisfying low-carb meal. The rich, smoky chili base pairs beautifully with fresh cilantro and a squeeze of lime for a refreshing finishing touch. Whether you’re meal prepping or serving it straight from the skillet, this keto-friendly chili chicken is packed with flavor and ready to impress!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 piece small onion, finely chopped
- 3 pieces garlic cloves, minced
- 1 piece red bell pepper, diced
- 1 piece jalapeño, deseeded and finely chopped
- 14 ounces canned diced tomatoes, undrained
- 1 cup chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons cilantro, chopped (optional for garnish)
- 4 pieces lime wedges (optional for serving)
Instructions
Begin by cutting the chicken breasts into bite-sized pieces.
In a large skillet, heat the olive oil over medium-high heat.
Add the chicken pieces to the skillet and cook until they are golden brown on all sides, about 6-8 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the onion and sauté until translucent, about 3-4 minutes.
Add the garlic, red bell pepper, and jalapeño to the skillet. Cook for another 3 minutes until they start to soften.
Stir in the diced tomatoes and chicken broth. Bring to a simmer.
Add the browned chicken back into the skillet.
Season the mixture with chili powder, cumin, paprika, salt, and black pepper. Stir well to combine.
Reduce the heat to medium-low and let the chili chicken simmer for 15 minutes, allowing the flavors to meld and the chicken to cook through.
Taste and adjust seasoning if necessary.
Serve the chili chicken hot, garnished with chopped cilantro if desired, and lime wedges on the side.
Nutrition Facts
Calories |
1138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 2871 mg | 125% | |
| Total Carbohydrate | 73.0 g | 27% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 25.9 g | ||
| Protein | 119.0 g | 238% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 266 mg | 20% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2591 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
